Today I spent a little time on the barista side of the counter at Kaldi's in Downtown Clayton. I was reminded how fascinated customers are with a manual brew when you put it in front of them. This led to a good conversation with the store's manager, Aaron, who shares a passion for good brewing.
Is there a demand in St. Louis for a more manual-brew setting? Is a slow bar something we could support?These are questions that can have obvious answers when you work in the coffee industry and have passionate opinions in either direction, but I'm curious if there is a consumer desire. Anyone else noticing these options missing from most St. Louis area coffee establishments? Let me know.
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